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INGREDIENTS 4 cups cabbage, chopped into bite-sized pieces 2 carrots, shredded 1/2 cup dried raisins, cranberries or apricots 1 Tablespoon crystallized ginger, slivered 1 green onion, thinly sliced 1/4 cup olive oil 1/4 cup fresh lemon juice 1 teaspoon lemon zest 2 Tablespoons cane syrup or honey 1/4 teaspoon salt DIRECTIONS In a large non-staining bowl, mix together cabbage, carrots, dried fruit (if using apricots, chop first), ginger and green onion. In a separate bowl, mix together olive oil, lemon juice and zest, cane syrup and salt. Whisk with a fork until completely combined and pour over cabbage salad. Toss to coat completely. Cover and refrigerate at least 30 minutes before serving. Copyright © 2012 Stefanie Samara Hamblen |
